A polynomial regression model for the response of various accelerating techniques on maize wine maturation

Statistical analysis was conducted to interpret the recently observed effects of various accelerating techniques on maize wine maturation (Chang, A. C. (2004). The effects of different accelerating techniques on maize wine maturation. Food Chemistry, 86, 61). Instead of the previously reported simple linear relationship between the concentrations of the key components of maize wine in the final product and the number of treatments or the dosage, various types of non-linear behaviours were observed. A general polynomial regression model is used to describe these behaviours, and the adjustable parameters were estimated from the experimental data. The performance of the proposed regression model, which plays a key role in the design of an efficient accelerating process, was satisfactory. Some specific variations of the key components of maize wine, as a function of the number of treatments or the dosage, were observed.